Beef Potatoes Beans Recipes

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

GROUND BEEF AND POTATOES DINNER

Steps:

• Brown meat in large nonstick skillet; drain. Add next 3 ingredients; mix well. Cook 5 min., stirring occasionally.
• Stir in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
• Add beans and barbecue sauce; mix well. Cook 5 min. or until heated through, stirring occasionally. Top with cheese.

SHIPWRECK CASSEROLE

Steps:

• Preheat oven to 350° F. Grease a 9 x 13-inch baking dish; set aside.
• In a large skillet over medium-high heat, cook the beef, onion and garlic until the beef is no longer pink; drain. Stir in the chili powder, salt, oregano, cumin and cayenne.
• In the prepared baking dish, layer half of the potatoes to cover the bottom of the pan (overlapping some is fine). Season the potatoes with a little bit of salt and pepper. Top with half of the beef mixture, half of the beans and half of the bacon. Pour one can of soup over top. Repeat the layers once more, starting with potatoes (seasoned with salt and pepper), then beef, beans, bacon and soup.
• Cover with foil and bake 1 hour. Remove foil, sprinkle the cheese and buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes (or until the cheese is melted, the topping is golden brown, and the potatoes are tender). Garnish with fresh parsley just before serving.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

SKILLET BEEF AND POTATOES

Steps:

• Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.

BEEF, POTATOES & BEANS

Steps:

• Heat vegetable oil in skillet.
• Brown potatoes in oil, about 8 minutes, turning once.
• Remove potatoes from skillet and set aside (Drain on paper towels until needed).
• Sprinkle garlic powder on ground beef.
• Brown ground beef and onions in skillet.
• Drain well.
• Mix beef, soup and green beans together and spread in greased pan. (I used a loaf pan, but an 8" square pan or pie dish would also work.).
• Layer potatoes evenly over meat & bean mixture.
• Top with cheese.
• Bake at 350 until cheese is melted and dish is warmed through - about 15 minutes.

BEEF & BEAN HOTPOT

Steps:

• Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
• Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
• Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.